Pumpkin tart is a delicious, colorful dessert for the autumn weekend, when we want to keep the remains of warm sun rays as long as possible.
Recipe for pumpkin tart
Preparation time 15 minutes
Cooling time approx. 60 minutes
Baking time approx. 20 minutes
2 cups of flour
1 cube of butter (frozen)
4 tablespoons of sugar
1/4 – 1/2 glass of water
1 pinch of salt
1 kg of pumpkin (peeled from skin, cut into larger pieces, wrapped in aluminum foil, baked in the oven for about 45 minutes at 200 ° C)
1 peach (peeled, sliced)
1/3 cup of sugar
1/2 glass of orange juice or 2 tablespoons of lemon juice
Step 1. Frozen butter grind into a bowl with a coarse mesh grater.
Step 2. Add the remaining dry ingredients of the shortcrust pastry (the flour is sifted through a sieve) and mix very gently.
Step 3. Gradually, add very cold water and knead the shortcrust pastry quickly. Cool in covered in the fridge for about 1 hour.
Step 4. On a dry frying pan, we prune a pumpkin and peach with sugar, rubbing it with a wooden spoon on the purée
Step 5. Thin out the purée with juice and set aside.
Step 6. We dough with the dough and the edge of grated baking cake with butter and densely punctured with a fork (while baking the cake will not float, and the sides will not fall).
Step 7. Bake the dough in an oven preheated to 220 ° C for about 20 minutes, in a light golden color.
Step 8. Put a lot of pumpkin on the shortcrust pastry and decorate with mint leaves and a few raspberries.